Hi Mamta,

I tried making Rasgullas last night with a recipe I got out of a Bengali cookbook. Everything seemed to be going fine, the gullas puffed up nice and big (I cooked them for 20 minutes on a slow simmer in a light sugar syrup). But when I turned off the flame I noticed that they shrunk a little and when I squeezed them to check if they were alright, I found that they were quite hard and broke if squeezed too much. I know that Rasgullas have to be like a sponge so I am sure mine are not alright! I found your recipe just now and I notice that it is different from mine. Can you give me an idea what might be wrong with my method? Also can you explain what happens when I use your method and add cornflour, milk etc. Just curious to know the workings of the Rasgulla:-)

Your website looks great and I am going to visit this page more often!

Thanks.

To be honest AKG, I have never been able to make rasgullas spongy like shops. Mine can be soft, but a bit friable. I am always looking for a good recipe for these to get the authentic result, but never succeeded yet!

Mamta